I thought this recipe will have a texture of a cake, but instead, I got this delicious pineapple-gofio pudding. By mixing the gofio with some flour we can have a cake, but that will be another recipe. Today I will teach you how to make this fusion dessert that combines my Canarian heritage with my present in North America, making a stop at my little island.

Gofio arrived to Cuba with the immigration from Canary Islands. I want to dedicate this recipe to my Canarian grandmother, who crossed the Atlantic several times before she decided to live the rest of her life in Cuba. I will continue with a pineapple, grabbed from an caiman shaped island, to be placed on the pudding at the style of the upside -down cakes, after crossing the Straits of Florida.

Remove the pan from the stove and sprinkle brown sugar on the bottom. Arrange pineapple on it, placing cherries in the hole in the center of the slices. Add pudding mix and bake for one hour or until you enter a toothpick in the center and it comes out dry.

Put the pan on a rack about 15 minutes for it to cool a little. Unmold and serve at room temperature. It will come out moistly and its cut is perfect.

Tips

In Miami I usually buy gofio at President Supermarket or at small Spanish grocery stores. Surely, it is available at some websites too.

I made the pudding in one of those iron pans where it has become fashionable to cook these days, but you can use a conventional mold and surely will be ready faster.